Objective:
To count soiled linen and transfer them to laundry/housekeeping in order to get clean ones in exchange, in an organized, efficient and diligent way.
Details:
Department : Food & Beverage, Restaurant Service
Who is it for: Director of Food & Beverage, Food & Beverage Manager, Restaurant Manager, Laundry Manager
Document Type: SOP
Detail Level / Difficulty: Concise / Basic
Involved Skills: Inventory Management, Linen Management, Organization
File Format: Word (.docx)
Word Count: 237
Print Length: 01 Page
File Size: 22 KB
Language: English
Editable: Yes
Ready to Print: Yes
